Nut Brown Ale

Batch Size: 5.55 gal	Style: Northern English Brown Ale (11C)
Boil Size: 8.95 gal	Style Guide: BJCP 2008
Color: 13.9 SRM	Equipment: Pot (13 Gal/50 L) - BIAB
Bitterness: 25.3 IBUs	Boil Time: 90 min
Est OG: 1.047 (11.7° P)	Mash Profile: BIAB, Full Body
Est FG: 1.016 SG (4.1° P)	Fermentation: Ale, Two Stage
ABV: 4.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.00 g	Calcium Chloride (Mash 60 min)	Misc	1
4.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
3.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
7 lbs 11.46 oz	Pale Malt (2 Row) Bel (3.0 SRM)	Grain	4
14.11 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	5
14.11 oz	Oats, Flaked (1.0 SRM)	Grain	6
8.82 oz	Victory Malt (25.0 SRM)	Grain	7
3.53 oz	Chocolate Malt (355.3 SRM)	Grain	8
1.11 tsp	Yeast Nutrient (Mash 15 min)	Misc	9
0.42 oz	Target [11.4%] - Boil 60 min	Hops	10
1.02 oz	Goldings, East Kent [4.5%] - Boil 20 min	Hops	11
0.50 items	Whirlfloc Tablet (Boil 15 min)	Misc	12
1.0 pkgs	West Yorkshire Ale (Wyeast Labs #1469)	Yeast	13

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